My grandmother made the best biscuits. She did not use a recipe, she just poured a bunch of goodies in a bowl, and viola!…out came these morsels from heaven. We impatiently waited and when those biscuits came out of the oven, we mobbed her; five kids armed with a stick of butter. This is the closest thing that I have ever found to Granny’s biscuit recipe. They are delicious served hot with butter and homemade jam, or split open and covered in sawmill gravy.
This recipe is one that I found in a magazine many years ago (don’t remember which one), and tweaked a little. I applied the Alton Brown (author of Good Eats) theory of southern baking to the recipe. Alton says that soft flour, such as White Lily, contains less protein and makes a better biscuit. If you can’t find a good southern flour, you can approximate the protein levels by mixing 3 parts all-purpose flour with 1 part cake flour. Enjoy!
1 1/2 cups all-purpose flour
1/2 cup cake flour
2 teaspoons baking powder
1/3 cup shortening
1 cup buttermilk
melted butter (optional)
1. Preheat oven to 400°F.
2. Whisk together flours and baking powder in a large bowl.
3. Cut in shortening with a pastry blender (or by hand) until the mixture resembles coarse crumbs.
4. Make a well in the mixture and pour in the buttermilk. Stir just until the dry ingredients are moistened. Knead in the bowl until all the flour has been absorbed.
5. Turn dough out onto a lightly floured surface and gently knead about 3-4 times.
6. Roll the dough out to about 3/4 inch thick, cut out biscuits using a 3 inch cutter. Place biscuits on a greased baking sheet, brush with melted butter (optional), and bake for 15 to 20 minutes.